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40 积分 2026-01-29 加入
Construction of a soybean protein isolate/polysaccharide-based whole muscle meat analog: Physical properties and freeze-thawing stability study
13小时前
已完结
Structure, rheology and stability of walnut oleogels with different carboxylation degree of cellulose nanofiber
2天前
已完结
Numerical study on mechanisms of soy protein as a functional modifier for polymer materials
7天前
已完结
Formation and physicochemical properties of amyloid fibrils from soy protein
8天前
已完结
Formation, structure and functional characteristics of amyloid fibrils formed based on soy protein isolates
12天前
已完结
Exploring changes in aggregation and gel network morphology of soybean protein isolate induced by pH, NaCl, and temperature in view of interactions
21天前
已完结
Electron beam irradiation induced aggregation, structural and functional changes of soybean 11S globulin
21天前
已完结
Structure formation in high moisture extrudates produced from soy protein fractions varying in 7S/11S globulin ratio
21天前
已完结
Formation of cross-linked lysinoalanine in soy protein isolate: Synergy between hot-alkali and pH-shift treatments
22天前
已完结
Effect of protease hydrolysis on the structure of acidic heating-induced soy protein amyloid fibrils
22天前
已完结
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